Oriental Chicken Satay Stir-Fry

cook 20 mins
  • 2 tablespoons sesame oil
  • 300 g (10 oz) skinless chicken breast fillets, cut into long, thick strips
  • 1 bunch of large spring onions, cut in half lengthways
  • 1 orange pepper, cored, deseeded and cut into thick strips
  • 1 head of pak choi, about 175 g (6 oz), leaves separated
  • boiled rice, to serve (optional)
  • 150 ml (1/4 pint) boiling water
  • 4 tablespoons smooth peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon sweet chilli sauce
  • Heat the oil in a large wok or frying pan, add the chicken strips and stir-fry over a high heat for 5 minutes until golden in places. Add the spring onions and stir-fry for a further 3 minutes.
  • Add the orange pepper and continue to stir-fry for 3 minutes until the chicken and vegetables are cooked through. Add the pak choi and cook for 1 minute. Remove from the heat.
  • To make the sauce, place the measurement water in a small saucepan with the remaining ingredients and bring to the boil, stirring with a balloon whisk until smooth. Pour into the wok with the chicken and vegetables and toss to coat. Serve immediately with rice, if liked.
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